Chocolate And Fruit Macedoine

Arrange chilled shredded pineapple, bananas cut in cubes, and preserved peaches or pears in champagne glasses, sprinkle with lemon juice, pour over whole Chocolate Sauce, and garnish with beaten cream, angelica and candied cherries.

Chocolate Junket

2 cups milk.

½ cup sugar.

⅓ cup boiling water.

¼ cup grated chocolate.

Few grains of salt.

1 junket tablet.

1 cup chopped walnuts.

1 tablespoon sherry wine.

Scald milk, cool slightly, add sugar, water and chocolate ; when thoroughly dissolved add crushed junket tablet, salt and wine. Turn into serving dish, keep in warm place until thick, then chill. Garnish with beaten cream and chopped nuts.

Chocolate Pudding

¼ cup butter.

1 cup sugar l egg.

¾ cup milk.

¼ teaspoon salt.

2 cups flour.

4 teaspoons baking powder.

3 squares Lowney's Premium Chocolate.

½ teaspoon vanilla.

Melt butter, add remaining ingredients, except chocolate ; when thoroughly mixed add melted chocolate. Pour into buttered individual molds. Cover and steam one and one half hours. Serve with Cream Sauce.

Mississippi Custard

4 cups milk.

6 eggs.

½ cup sugar.

½ teaspoon salt.

¼ cup sherry wine.

1 tablespoon lemon juice.

Beat yolks of eggs, add sugar and salt. Scald the milk, pour on to egg mixture, cook in double boiler until mixture thickens. Beat whites of eggs until stiff; place in puree sieve. Pour over them one quart of boiling water to which has been added the lemon juice. Arrange the custard and whites of eggs in layers in serving dish, sprinkling each layer with sherry wine. Have the whites of eggs on the top layer, dredge with granulated sugar, chill and serve.

Orange Pudding

2 cups scalded milk.

1 cup soft bread crumbs.

4 eggs.

1 tablespoon lemon juice.

½ cup sugar ½ cup orange juice grated rind of 1 orange ¼ cup chopped almonds.

½ teaspoon salt.

Pour milk over bread crumbs. Beat eggs, add other ingredients. When blended add bread and milk mixture. Steam in individual molds or one half pound baking powder boxes three fourths of an hour. Remove to serving dish; garnish with slices of orange and Hard Sauce served in Orange Baskets.

Georgia Cream

1 pint Lemon Jelly.

2 cups milk 4 eggs.

1 cup sugar.

2 ounces gelatine ¼ cup candied cherries ¼ cup candied pineapple ¼ cup blanched almonds.

Line a mold with Lemon Jelly. Make a custard with milk, eggs and sugar ; add gelatine, and stir until mixture begins to thicken, then add fruit and nuts. Pour this mixture into the center of the mold, leaving the Lemon Jelly border. Chill, and serve with sweetened cream.

Orange Roly Poly

2 cups flour.

2 tablespoons lard.

1 teaspoon salt.

4 teaspoons baking powder.

§ cup milk.

3 oranges cut in slices.

½ cup sugar.

2 tablespoons chopped orange peel.

Mix flour, salt and baking powder, add lard, and chop until fine like meal; add milk, shape in oblong piece spread with oranges and orange peel, and sprinkle with sugar. Roll like a jelly roll, pinch the edges together. Place on plate in steamer and steam one and one half hours. Serve with Orange Sauce.

Chestnut Cream

½ pound chestnuts 1½ cups milk ½ cup sugar.

3 egg yolks.

1 tablespoon granulated gelatine.

¼ cup cold water.

1 tablespoon sherry wine.

Shell the chestnuts, boil and mash. Scald milk; add sugar and eggs, and cook until of a creamy consistency. Mix gelatine and cold water. Add to custard mixture. When well blended add chestnuts and flavoring. Pour into mold, chill, serve garnished with beaten cream.

Pineapple Sponge

2 cups grated pineapple 1 cup sugar 1½ tablespoons gelatine ¾ cup cold water.

3 tablespoons lemon juice 3 egg whites grated rind of 1 lemon few grains of salt.

Mix pineapple, sugar, and one half cup water. Cook twenty minutes; add gelatine which has been soaked in one quarter cup water. Strain, set on ice to chill. When it begins to thicken add seasonings and beaten whites. Beat until stiff. Mold, chill and serve.